Spicy Beef Salad

Sharlene~W's Note:

A classic Thai dish. My idea of a perfect Thai meal: Chicken Satay, Pad Thai, Spicy Beef Salad and Thai Iced Tea. Prep time does not include 1 hour of chilling time for dressing. Nothing really substitutes for lemongrass. Try looking for it in a local Asian market.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 large tomato , cut into thin wedges
• 1 large sweet onion , cut in half and thinly sliced
• 1 cucumber , diced
• 2 green onions , chopped
• 1 lb flank steak
• 1 ½ teaspoons salt , divided
• 2 teaspoons ground coriander , divided
• 2 small freshThai peppers or 2 small serrano peppers
• 1 stalk lemongrass , coarsely chopped
• 2 cloves garlic
• 1 tablespoon fresh ginger , chopped
• 1 tablespoon rice wine vinegar
• ¼ cup fish sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• mixed greens
• sliced green onion (to garnish)

Directions:

1. Combine tomato, onion, cucumber and chopped green onions.
2. Set aside.
3. Rub steak with 1/2 teaspoon salt and 1 teaspoon coriander.
4. Process remaining 1 teaspoon salt, 1 teaspoon coriander, Thai peppers, lemongrass, fresh lemon juice, rice wine vinegar, fish sauce, vegetable oil, and sugar in a food processor until smooth.
5. Chill dressing for 1 hour.
6. Grill steak, covered with grill lid, over medium-high heat (350°-400°F) for 6 minutes on each side or to desired degree of doneness.
7. Let stand 5 minutes.
8. Thinly slice steak.
9. To serve, place steak and vegetable mixture in a large bowl, drizzle with dressing, tossing to coat.
10. Serve over salad greens; garnish with sliced green onions, if desired.